Slow Cooker Shrimp Boil
This easy Slow Cooker Shrimp Boil is the perfect busy weeknight dinner recipe! Made with just a handful of ingredients and exploding with delicious, fresh flavor, it's sure to become an instant favorite with your family – it certainly was with mine!
Servings 8 servings
Calories 459kcal
Ingredients
- 2 pounds small new potatoes red or yellow
- 4 cups low-sodium chicken broth or stock
- 1 pound andouille or kielbasa sausage cut into 1-inch pieces
- 4 ears fresh corn husked and quartered
- 2 tablespoons Old Bay seasoning
- ½ teaspoon cayenne pepper more or less depending on taste
- 2 pounds large shrimp tails on
- 4 tablespoons butter melted
- 2 tablespoons chopped parsley
Optional
- cocktail sauce for dipping
- lemon wedges
Instructions
- Cut larger potatoes in half, should be bite size.
- Place potatoes in 6 or 7 quart slow cooker.
- Add chicken broth.
- Top with sausage and sprinkle on Old Bay seasoning and cayenne.
- Add the corn quarters on top.
- Cover and cook on low for 7 to 8 hours, 3 to 4 hours on high, or until the corn and potatoes are tender.
- Turn the slow cooker to high and gently add the shrimp and stir into mixture.
- Cover and cook for an additional 10 minutes or until the shrimp are opaque.
- Use a slotted spoon to transfer the shrimp boil to a large bowl or serving container. Drizzle some of the cooking liquid over the top.
- Combine the melted butter and parsley and drizzle over the top and toss gently.
- Serve with lemon wedges and cocktail sauce.
Video
Nutrition
Calories: 459kcal | Carbohydrates: 23g | Protein: 35g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 340mg | Sodium: 1471mg | Potassium: 811mg | Fiber: 2g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 27.7mg | Calcium: 202mg | Iron: 4.8mg
